自助晚餐供應期由2018年9月1日至10月31日 （10月1日除外），每晚6:30pm – 9:30pm供應
Autumn marks the season of harvest in traditional Chinese society. It is also the ideal season to enjoy crab. As an autumn delicacy in Hong Kong cuisine, a variety of crabs are choicely sourced as the ingredients of the “Crab-leidoscope” Dinner Buffet which is to be rolled out in September at Harbour Restaurant of The Harbourview.
In addition to Canadian Snow Crab Leg and Edible Crab at the fresh seafood counter, a kaleidoscope of exquisitely crafted crab delicacies are presented, bringing you a delightful dining experience in the golden season.
Baked Spanner Crab and Morel Bisque Soufflé
Replacing the traditional crispy puff pastry, the cloud-like baked fluffy soufflé adds a sparkle to the thick soup made with crab shell, crab cream, fried morel and Spanner Crab. Its airy buoyant texture and delightful fragrance makes the flavour so deliciously satisfying, and will take your taste buds on a fantastic gastronomic journey into an enticing crab cuisine.
(One complimentary serving per patron)
Signature Crab Dishes:
Snow Crab Claw Shooter
Need something delicious to whet your appetite? This bright and delicate orange cold soup is made with tomato, cucumber, celery, and red pepper marinated with sherry vinegar overnight. Topped with snow crab claw and crispy French biscuit, this beautiful appetizer will delight your palate.
Crabmeat Guacamole with Rice Crust
On top of the house-made crispy rice crust is a smooth puree mixed with crabmeat, avocado, lemon sauce, lemon skin, salt and pepper. A colourful light fried dish which is very refreshing and tantalising.
Mango Crab Cake
What a dainty and delectable finger food! It is a crumbly golden cake made with crabmeat, onion, celery, and parsley. The fragrant crispy delicacy is further enriched with the fruity flavour of mango puree. You will want to have more and more.
Steamed Snow Crab Claw with Egg White and Shaoxing Wine
We add a local touch to diversify the choices of signature dishes of our dinner buffet. The renowned Chinese dish is filled with Chinese wine scent which is perfectly matched with the briny taste of Snow Crab claw. The velvety steamed egg white and tender claw meat offer a wonderful blend of textures that you can hardly resist.
(served in small bowls)
Alaskan King Crabmeat and Cheese Tart
Made with Mozzarella and Parmesan, this mouth-watering dish is sure to satisfy cheese lovers. Relish the custardy cheese along with shredded crabmeat in the flaky tart. You will be fascinated by its layers of flavours and textures.
Wok-fried Crab with Pepper in Singaporean Style
A succulent crab weighing 500-600 grams is fried with white pepper followed by green pepper. The pungent fragrance of the sauce elevates the briny freshness of the crab. Savour it with the accompanied crusty noodle pancake for a unique culinary experience.
Deep-fried Soft Shell Crab with Salted Egg Yolk
Crispy on the outside and soft on the inside, the succulent Vietnam soft shell crab is fried with salt egg yolk which coats the crab with a golden layer of scrumptious flavour.
Braised Seasonal Vegetables with Crabmeat and Crab Roe in Twin Sauces
A healthy authentic dish featuring twin sauces made with crabmeat mixed with egg white, and crab cream mixed with egg yolk. Overlaying the sauces on the seasonal vegetables, the dish becomes a delight to the palate and the eyes.
Fried Rice with Kani Miso in Japanese Style
With crab cream of male crab added, the Japanese fried rice dish is even more enticing with its fresh seafood flavour. The pearl rice is fried with asparagus and mushroom cubes, making it a flavourful savoury dish that is rich in taste, colour and texture.
Scrambled Egg with Crabmeat and Black Truffle in Brioche
This is a very palatable cooked-to-order dish available at the Live Cooking Station. French Brioche bread is pan fried on both sides and placed on top of it with creamy scrambled egg mixed with black truffle and crabmeat. Its fascinating aroma is complemented with layers of texture and colour that will capture your taste buds and your heart.
Ginger and Brown Sugar Panna Cotta
Would you rather have a yummy ginger dessert than a traditional ginger tea? The dessert is prepared daily with ingredients of ginger juice, Japanese black sugar, milk and gelatin. Accompanied with seasonal fruits, this velvety dessert highlights a combination of sweet and spicy flavours.
Green Tea Pancake with Tokachi Red Beans
This will be prepared upon your order at the Dessert Table. The scent of green tea fills the air in the restaurant along with the heat of the cooking machine. Relish it with big and round Tokachi Red Beans; it is a Japanese dessert that will recall memories of your favourite cartoon.
Taiwanese Taro Ball with Condiments
This is a Taiwanese dessert you can tailor make. Do a mix and match of the Taro Balls which have three flavours, fresh mixed fruit cubes, black sugar ginger juice and coconut milk, and cheer yourself up with the yummy chewy dessert you prepare.
Orange and Chocolate Mousse Cake
The chocolate mousse cake is elegantly layered with a shiny chocolate sugar-coating. In the middle of the buttery chocolate mousse layer is sweet-sour orange jam. Crunchy chocolate biscuit is used as the base of the cake. Can you imagine how flavoursome it is?
In addition to the above delicacies, choices of fresh seafood including New Zealand Oysters, Clams, Fresh Shrimps, New Zealand Mussels are alternately served on the Assorted Seafood Platter. The Sashimi Counter serves various Sashimi selections such as Salmon, Octopus, Tuna, Hokkaido Scallop, Herring, Amaebi, and the weekend items Hokkigai and Swordfish which are available on Friday to Sunday and Public Holidays only. All are sliced on the spot and served on a rotational basis. We have also prepared a wide range of delicacies such as Roasted U.S. Sirloin of Beef and Lamb Rack, Roast Peking Duck with Condiments, Roasted Pork Spare Ribs with Barbecue Sauce, Teriyaki Chicken Thigh, Slow-braised Beef Spare Ribs with Port Wine, Baked Cauliflower with Portuguese Sauce, Sautéed Vegetables with Thai Red Curry, Grilled Vegetables in Italian Style, Steamed Fresh Sabah Giant Grouper, etc., which will be provided alternately.
Mark a perfect end to a lavish buffet with our extensive selection of desserts including 8 flavours of MÕVENPICK Ice cream from Switzerland, Blueberry Cheesecake, Black Forest Cake, Summer Berries and Red Wine Jelly, French Nougatine Cake, Strawberry Cream Puff, Banana Strudel, Chocolate Brownie, Mini Portugese Custard Tart, Bread Pudding, Waffle, Chocolate Fountain with Condiments, etc., which are available at the Dessert Counter.
Don’t forget to chill out with our free-flow Coke, Sprite and Orange Juice available at the Drinks Bar we newly set up this year.
The dinner buffet is available from 1 September – 31 October 2018 (except 1 October), 6:30pm – 9:30pm every evening
Adult buffet: HK$498 (Mon-Thu) / HK$538 (Fri-Sun, Eve of PH & PH)
Child buffet: HK$358 (Mon-Thu) / HK$378 (Fri-Sun, Eve of PH & PH)
Senior buffet (65+): HK$458 (Mon-Thu) / HK$478 (Fri-Sun, Eve of PH & PH)
10% service charge applies
A complimentary pitcher of Tiger Draught Beer will be served to every 6 adults and senior patrons (dine-in only).